METHOD

To make the ale jus, heat a saucepan over medium heat. Add the garlic, tomato paste and caramelised onion and cook, stirring, for 1 minute. Add the rosemary, ale, consommé, salt and pepper and cook for 25–30 minutes or until reduced by half. Strain, set aside and keep warm. Preheat oven to 200°C (400°F). Place 2 prosciutto slices, overlapping, on top of each other and spread with caramelised onion. Repeat with remaining prosciutto and onion. Wrap each steak with the prosciutto pieces and tie with kitchen string. Sprinkle with salt and pepper and brush with oil. Heat a large ovenproof frying pan over medium heat. Add the steaks and cook for 2 minutes each side. Transfer to the oven and cook for a further 5 minutes for medium-rare or until cooked to your liking. Loosely cover the steaks with aluminium foil and allow to rest for 3–4 minutes. Spoon over the ale jus and serve with the horseradish yorkshire puddings. Serves 2.

To make the horseradish yorkshire puddings, preheat oven to 220ºC (425ºF). Place the eggs, milk and horseradish in a bowl and whisk to combine. Gradually add the flour and whisk until smooth. Set aside for 30 minutes. Divide the ghee between 6 x ½ cup-capacity (125ml) muffin tins. Place the tins on a tray and cook for 5–7 minutes or until the ghee is just smoking. Remove from the oven and divide the batter between the tins. Bake for 20–25 minutes or until puffed and golden. Serves 2.

Tip: Ghee is clarified butter with a high smoking point. You can buy it at most supermarkets.

Andrew Stewart

The ale jus was a bit on the “sharp” side. Could potentially do with some softening if I knew how to do that. Otherwise I totally enjoyed it and we paired it with raspberry brownies with vanilla ice cream and pistachio praline.

To make the ale jus, heat a saucepan over medium heat. Add the garlic, tomato paste and caramelised onion and cook, stirring, for 1 minute. Add the rosemary, ale, consommé, salt and pepper and cook for 25–30 minutes or until reduced by half. Strain, set aside and keep warm. Preheat oven to 200°C (400°F). Place 2 prosciutto slices, overlapping, on top of each other and spread with caramelised onion. Repeat with remaining prosciutto and onion. Wrap each steak with the prosciutto pieces and tie with kitchen string. Sprinkle with salt and pepper and brush with oil. Heat a large ovenproof frying pan over medium heat. Add the steaks and cook for 2 minutes each side. Transfer to the oven and cook for a further 5 minutes for medium-rare or until cooked to your liking. Loosely cover the steaks with aluminium foil and allow to rest for 3–4 minutes. Spoon over the ale jus and serve with the horseradish yorkshire puddings. Serves 2.

To make the horseradish yorkshire puddings, preheat oven to 220ºC (425ºF). Place the eggs, milk and horseradish in a bowl and whisk to combine. Gradually add the flour and whisk until smooth. Set aside for 30 minutes. Divide the ghee between 6 x ½ cup-capacity (125ml) muffin tins. Place the tins on a tray and cook for 5–7 minutes or until the ghee is just smoking. Remove from the oven and divide the batter between the tins. Bake for 20–25 minutes or until puffed and golden. Serves 2.

Tip: Ghee is clarified butter with a high smoking point. You can buy it at most supermarkets.

Andrew Stewart

The ale jus was a bit on the “sharp” side. Could potentially do with some softening if I knew how to do that. Otherwise I totally enjoyed it and we paired it with raspberry brownies with vanilla ice cream and pistachio praline.

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